Korean-Style BBQ Meatballs with Rice & Creamy Sauce

If you're looking for a comforting, flavorful twist on weeknight dinners, these Korean-Style BBQ Meatballs with Rice & Creamy Sauce are your new go-to. Inspired by classic Korean BBQ flavors, these juicy meatballs are bursting with savory umami, a hint of heat, and just the right touch of sweetness. Paired with fluffy rice, crisp-tender green beans, and a drizzle of creamy, spicy sauce, this dish is both satisfying and impressive.

I first crafted this recipe as a way to bring bold flavors into our usual dinner routine without spending hours in the kitchen. These meatballs are easy to make, freezer-friendly, and perfect for meal prep. Whether you're serving them as a weeknight dinner, a fun meal for guests, or packing them into lunchboxes, this dish delivers every time.

Why You’ll Love Korean-Style BBQ Meatballs with Rice & Creamy Sauce

• Bold Korean Flavors: Gochujang, sesame oil, and garlic bring that signature taste.
• Easy to Prepare: Simple ingredients and quick steps.
• Balanced Meal: Includes protein, carbs, veggies, and a creamy sauce.
• Great for Meal Prep: Make ahead and enjoy throughout the week.
• Family-Friendly: Kid-approved with a customizable spice level.
• Customizable: Swap out sides or adjust the sauce to your taste.

Ingredients You’ll Need

For the Meatballs:

• 1 pound ground beef – Juicy and flavorful base.
• ¼ cup panko bread crumbs – Light texture and helps bind the meatballs.
• ¼ cup chopped green onions – Adds freshness and a subtle bite.
• 2 cloves garlic, minced – Bold and aromatic.
• 1 tablespoon soy sauce – Adds saltiness and depth.
• 1 tablespoon gochujang (Korean chili paste) – Spicy, tangy, and slightly sweet.
• 1 teaspoon sesame oil – Nutty and fragrant.
• ¼ teaspoon ginger powder – Brings warmth.
• ¼ teaspoon red pepper flakes (optional) – For extra heat.
• ¼ teaspoon salt – Enhances flavor.
• ⅛ teaspoon black pepper – Balances the seasoning.

For the Rice:

• 1 cup cooked rice (white, brown, or jasmine) – Fluffy and neutral, the perfect base.

For the Green Beans:

• 1 cup fresh green beans, trimmed – Crunchy and bright, a nice contrast to the rich meatballs.

For the Creamy Sauce:

• ½ cup mayonnaise – Creamy and rich base.
• ¼ cup sour cream – Tangy balance.
• 1 tablespoon sriracha – Adds heat and flavor.
• ¼ teaspoon salt – Enhances the taste.
• ⅛ teaspoon black pepper – Adds a mild kick.

Step-by-Step Instructions

Step 1: Prepare the Meatballs

• In a large bowl, combine ground beef, panko, green onions, garlic, soy sauce, gochujang, sesame oil, ginger powder, red pepper flakes (if using), salt, and pepper.
• Mix until well combined, being careful not to overwork the meat.
• Form into 1-inch meatballs and place on a parchment-lined baking sheet.
• Bake at 400°F (200°C) for 15-18 minutes, or until cooked through and browned.

Step 2: Cook the Rice

• While the meatballs bake, prepare your rice according to package instructions or reheat pre-cooked rice.

Step 3: Blanch or Steam Green Beans

• Bring a pot of water to a boil and add trimmed green beans.
• Cook for 3-4 minutes, until tender-crisp.
• Drain and rinse under cold water to stop cooking.

Step 4: Make the Creamy Sauce

• In a small bowl, mix together mayonnaise, sour cream, sriracha, salt, and black pepper.
• Taste and adjust seasoning or spice level as desired.

Step 5: Assemble the Bowl

• Divide rice among bowls.
• Add a portion of green beans and 3-5 meatballs per bowl.
• Drizzle generously with the creamy sauce.
• Garnish with extra green onions, sesame seeds, or a sprinkle of red pepper flakes if desired.

Serving and Storage Tips

These bowls are best served warm, with the sauce freshly drizzled. They make a beautiful dinner plate and are also fantastic for lunch the next day.

To store, keep each component in separate airtight containers in the refrigerator for up to 4 days. Reheat meatballs and rice in the microwave and add the sauce just before serving.

To freeze, place cooked meatballs in a freezer-safe bag and store for up to 2 months. Thaw overnight and reheat in the oven or microwave.

Helpful Notes

• Meat Options: Swap beef with ground chicken, turkey, or even pork.
• Spice Level: Adjust gochujang and sriracha to your heat preference.
• Sauce Twist: Add a splash of lime juice or honey for extra flavor depth.
• Vegetable Variations: Sub green beans with broccoli, carrots, or a stir-fry mix.
• Make it a Wrap: Serve meatballs in a tortilla or lettuce wrap for a fun spin.

Frequently Asked Questions

1. What is gochujang and where can I find it?
Gochujang is a Korean fermented chili paste that's savory, sweet, and spicy. Find it in Asian grocery stores or the international aisle of most supermarkets.

2. Can I use leftover rice?
Absolutely. Cold, day-old rice works perfectly in this recipe.

3. Is there a dairy-free sauce alternative?
Yes! Use a dairy-free mayo and omit or replace the sour cream with a plant-based yogurt.

4. Can I meal prep this dish?
Yes. Cook and portion all ingredients into containers, storing the sauce separately to keep everything fresh.

5. What sides go well with this meal?
Try kimchi, pickled cucumbers, or a sesame cabbage slaw to complement the flavors.

Final Thoughts

These Korean-Style BBQ Meatballs with Rice & Creamy Sauce are everything you want in a weeknight meal: bold, satisfying, and easy to pull together. They deliver a flavor-packed punch with every bite and are versatile enough to suit your taste preferences or dietary needs.

Whip up a batch and enjoy the savory satisfaction of Korean BBQ flavors at home. If you try it out, share your creations and tag me—I'd love to see how you serve yours!

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